It’s hot and humid here at Windy Ridge.
So hot and humid that I don’t want to use the oven – even if the AC is on!
A search deep into the back of my recipe file yielded this recipe for Pink Lemonade Dessert that I had copied from an unknown source sometime ago.
It’s one of those recipes that has been in my recipe file for years and I’ve never tried it – until now.
What was I waiting for?
It was sweet and cold and creamy and easy!
And it was a big hit with all my kids and all the extra kids hanging around last weekend!
Pink Lemonade Dessert
2 cups graham cracker crumbs
1/4 cup powdered sugar
1/2 cup melted butter
1 can (14 ounces) sweetened condensed milk
3/4 cup pink lemonade concentrate
12 ounces Cool Whip
red food coloring
Combine the graham cracker crumbs, powdered sugar and melted butter. Press into a greased 9 x 13 pan. Refrigerate for an hour.
In a blender, combine the sweetened condensed milk, and pink lemonade concentrate. Add red food coloring to achieve the pink color you like.
Pour the lemonade mixture into a bowl and fold in the Cool Whip.
Carefully spread the mixture evenly over the crust. Cover and refrigerate for at least 2 hours or until firm.
This disappeared really fast over the weekend! One niece said, “It’s like drinking pink lemonade, you don’t want to stop – and I don’t want to stop eating this!” 🙂
Score for Aunt Melinda!